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CMB-802 ENDÜSTRİYEL STAJI

LEE-801 BİLİMSEL ARAŞTIRMA STAJI

LEE-800 TEZ ÇALIŞMASI

CMB-427 ARITMA TESİSLERİN HİDROLİGİ

CMB-325 YENİLENEBİLİR ENERJİ KAYNAKLARI

CMB-211 İSTATİSTİK VE DENEYSEL TASARIM

CMB-209 MESLEKİ İNGİLİZCE I

FBE-801 BİLİMSEL ARAŞTIRMA STAJI

FBE-800 TEZ ÇALIŞMASI

CMB-503 ÇEVRE MÜHENDİSLİĞİNDE BİYOTEKNOLOJİK YÖNTEMLER

Daha fazla göster...

Yönetimsel Görevler

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Yönetilen Tezler

SCI, SCI-E, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

1. C.SMANALİYEVA, C.İSKAKOVA, M.Mukarama, A.Giertlová, J.Porubska. (2025). Development of Kyrgyz food composition tables: Limitations and challenges. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 143(143), 107567. DOI: DOI10.1016/j.jfca.2025.107567. https://www.webofscience.com/wos/woscc/full-record/WOS:001464487700001.
2. R.G.Joergensen, M.Hemkemeyer, L.Beule, C.İSKAKOVA, C.OSKONBAYEVA, P.S.Rummel, S.A.Schwalb, F.Wichern. (2024). A hitchhiker's guide: estimates of microbial biomass and microbial gene abundance in soil. BIOLOGY AND FERTILITY OF SOILS, 60(4), 457-470. DOI: DOI10.1007/s00374-024-01810-3. https://www.webofscience.com/wos/woscc/full-record/WOS:001187292900001.
3. N.Ulambayar, C.SMANALİYEVA, A.Hellwig, C.İSKAKOVA, N.Choijilsuren, B.Kalemshariv, E.Vankhuu. (2024). Nutritional composition of ghee of various animal origins produced in some silk road countries. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 132(132), 106251. DOI: DOI10.1016/j.jfca.2024.106251. https://www.webofscience.com/wos/woscc/full-record/WOS:001237534000001.
4. N.ŞAYKİEVA, N.Çelikçi, K.KEMELOV, M.MOLDOBAYEV, C.İSKAKOVA, M.DOLAZ. (2023). SYNTHESIS, CHARACTERIZATION AND COATING PROPERTIES OF CARBOXYMETHYL CELLULOSE FROM SOCK PRODUCTION WASTES. CELLULOSE CHEMISTRY AND TECHNOLOGY, 57(3-4), 245-262. DOI: 10.35812/CelluloseChemTechnol.2023.57.24. https://www.webofscience.com/wos/woscc/full-record/WOS:001005161600020.
5. N.Celikci, N.ŞAYKİEVA, M.MOLDOBAYEV, K.KEMELOV, C.İSKAKOVA, M.DOLAZ. (2023). Synthesis, Characterization, and Investigation of Coating Properties of Carboxymethyl Acorn Starch (CMAS). STARCH-STARKE , 75(9-10), 2200286. DOI: https://doi.org/10.1002/star.202200286. https://www.webofscience.com/wos/woscc/full-record/WOS:001018796900001.
6. C.SMANALİYEVA, C.İSKAKOVA, M.Muhamedovna. (2022). Milk- and cereal-based Kyrgyz ethnic foods. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 29(29), 100507. DOI: 10.1016/j.ijgfs.2022.100507. https://www.webofscience.com/wos/woscc/full-record/WOS:000861381400008.
7. J.Smanalieva, Ж.Искакова, P.Fischer. (2021). Investigation of the prebiotic potential of rice varieties for Lactobacillus acidophilus bacteria. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 247(7), 1815-1824. DOI: 10.1007/s00217-021-03754-6. https://www.webofscience.com/wos/woscc/full-record/WOS:000642835600001.
8. S.A.Meisen, J.Smanalieva, Z.Oskonbaeva, Ж.Искакова, D.Darr, F.Wichern. (2021). Intraspecific variability overlays abiotic site effects on some quality parameters of walnut (Juglans regiaL.) fruits from Kyrgyzstan. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 247(2), 363-373. DOI: 10.1007/s00217-020-03628-3. https://www.webofscience.com/wos/woscc/full-record/WOS:000580711800002.
9. Ж.Искакова, M.Hutzler, К.Кемелов, D.Grothusheitkamp, M.Michel, F.Methner. (2019). Screening a Bozo Starter Culture for Potential Application in Beer Fermentation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS, 77(1), 54-61. DOI: 10.1080/03610470.2018.1553449. https://www.webofscience.com/wos/woscc/full-record/WOS:000465032400006.
10. C.İSKAKOVA, C.SMANALİYEVA, A.KULMIRZAEV, P.Fischer, F.Methner. (2017). Comparison of rheological and colorimetric measurements to determine -amylase activity for malt used for the beverage Bozo. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 20(9), 2060-2070. DOI: 10.1080/10942912.2016.1230869. https://www.webofscience.com/wos/woscc/full-record/WOS:000405628500011.

Diğer Dergilerde Yayınlanan Makaleler

1. N.ŞAYKİEVA, M.DOLAZ, C.İSKAKOVA, Ж.Ишембекова. (2024). ИЗУЧЕНИЕ ХИМИЧЕСКОГО СОСТАВА И АНТИОКСИДАНТНОЙ АКТИВНОСТИ ОРГАНИЧЕСКИХ ОТХОДОВ. НАУКА, НОВЫЕ ТЕХНОЛОГИИ И ИННОВАЦИИ КЫРГЫЗСТАНА, (2), 64-68. https://www.elibrary.ru/item.asp?id=72311037.
2. C.İSKAKOVA, C.SMANALİYEVA. (2023). Investigation of chemical, sensory, and rheological properties of Kyrgyz ethnic fermented beverage from cereals during cold storage. MANAS Journal of Engineering, 11(1), 105 - 111. https://dergipark.org.tr/tr/pub/mjen/issue/78236/1142038.
3. Ж.Искакова, J.Smanalieva. (2021). DETERMINATION OF FLOW AND VISCOELASTIC PROPERTIES OF THE KYRGYZ ETHNIC FOOD "SUZMO" DEPENDING ON TEMPERATURE AND MOISTURE CONTENT. TRAKYA UNIVERSITY JOURNAL OF NATURAL SCIENCES, 22(2), 199-205. https://www.webofscience.com/wos/woscc/full-record/WOS:000708959600010.
4. C.İSKAKOVA, C.SMANALİYEVA. (2020). Investigation of rheological behavior of Kyrgyz traditional food Sary mai. MANAS Journal of Engineering, 8(2), 84-89. https://dergipark.org.tr/en/download/article-file/1150012.
5. C.İSKAKOVA, C.SMANALİYEVA. (2020). АНТИОКСИДАНТНАЯ АКТИВНОСТЬ ДИКОРАСТУЩИХ ПЛОДОВ И ЯГОД ОРЕХОВО-ПЛОДОВЫХ ЛЕСОВ КЫРГЫЗСТАНА. ИЗВЕСТИЯ КЫРГЫЗСКОГО ГОСУДАРСТВЕННОГО ТЕХНИЧЕСКОГО УНИВЕРСИТЕТА ИМ. И. РАЗЗАКОВА, 3(55), 319-325. https://elibrary.ru/item.asp?id=46121609.
6. Б.Султанова, C.İSKAKOVA, C.SMANALİYEVA. (2018). ОПРЕДЕЛЕНИЕ ФИЗИКО-ХИМИЧЕСКИХ ПОКАЗАТЕЛЕЙ И ОБЩЕГО КОЛИЧЕСТВА ПОЛИФЕНОЛОВ ТЕМНО-КРАСНОЙ ДИКОРАСТУЩЕЙ АЛЫЧИ (Prunus divaricata). ИЗВЕСТИЯ ВУЗОВ КЫРГЫЗСТАНА, 1(1), 27-30. https://elibrary.ru/item.asp?id=35034197.
7. С.Ж.С., C.İSKAKOVA, A.DEYDİEV. (2018). ИССЛЕДОВАНИЕ ЗАКВАСКИ ДЛЯ ПРОИЗВОДСТВА НАЦИОНАЛЬНОГО НАПИТКА "БОЗО". ИЗВЕСТИЯ ВУЗОВ КЫРГЫЗСТАНА, 1(1), 31-34. https://elibrary.ru/item.asp?id=35034198.
8. C.İSKAKOVA, A.DEYDİEV, A.KULMIRZAEV. (2017). Улуттук бозо ичимдиги: даярдоо ыкмалары жана микрофлоралык курамы. MANAS Journal of Engineering, 5(1), 35-45. https://dergipark.org.tr/tr/download/article-file/575991.

Bildiriler

1. N.ŞAYKİEVA, M.DOLAZ, C.İSKAKOVA, А.Айдарбекова, A.AYGÜN, E.ÖZDEN. İSATİS TİNCTORİA ile НYün İp Boyanmasında Mordan Etkisinin araştırılması. International Manas Turkic World Agriculture Congress, 2025. https://turktarimkongresi.manas.edu.kg/en.
2. N.ŞAYKİEVA, M.DOLAZ, C.İSKAKOVA, Ж.Ишембекова. SYNTHESIS OF CARBOXYMETHYL STARCH FROM ORGANIC WASTE: POTATO, ACORN, AND CHESTNUT KERNELS. III. INTERNATIONAL CANKAYA SCIENTIFIC STUDIES CONGRESS, Ankara-TÜRKİYE , 2024. https://www.kongreuzmani.com/3-uluslararasi-cankaya-bilimsel-calismalar-kongresi.html.
3. C.İSKAKOVA, C.SMANALİYEVA, C.OSKONBAYEVA. Investigation of Phenolic Content, Antioxidant Capacity and Pomological Characterisation of Wild Sea Buckthorn (Hippophae rhamnoides L.) from the Walnut-Fruit Forest of Kyrgyzstan. Tropentag 2021: Towards shifting paradigms in agriculture for a healthy and sust, 2021. DOI: https://www.tropentag.de/2021/abstracts/links/Oskonbaeva_HRYfvNOU.php. https://www.tropentag.de/2021/abstracts/abstracts.php?menu=1&noID=0&noposter=0&showtime=1.
4. C.SMANALİYEVA, C.İSKAKOVA, M.Mukaram, A.Giertlova. Collection and Documentation of Data for Establishing a Kyrgyz National Food Composition Database. INTERNATIONAL TURKIC WORLD CONGRESS ON SCIENCE AND ENGINEERING, 2021. DOI: https://www.ohu.edu.tr/turk-cose-en-2021/headline/12583. https://www.ohu.edu.tr/turk-cose-en-2021.
5. C.İSKAKOVA, C.SMANALİYEVA. АНТИОКСИДАНТНАЯ АКТИВНОСТЬ ДИКОРАСТУЩИХ ПЛОДОВ И ЯГОД ОРЕХОВО-ПЛОДОВЫХ ЛЕСОВ КЫРГЫЗСТАНА. ТЕХНИКО-ТЕХНОЛОГИЧЕСКИЙ ФОРУМ В ОБЛАСТИ ПИЩЕВОЙ И ТЕКСТИЛЬНОЙ ПРОМЫШЛЕННОСТИ, 2020. DOI: https://kstu.kg/news-ru?tx_news_pi1%5Baction%5D=detail&tx_news_pi1%5Bcontroller%. https://kstu.kg/news-ru?tx_news_pi1%5Baction%5D=detail&tx_news_pi1%5Bcontroller%5D=News&tx_news_pi1%5Bnews%5D=714&cHash=c3e35d154b0007e1e4d1237dd3afdde5.
6. C.SMANALİYEVA, C.İSKAKOVA, Ж.Осконбаева, Б.Джурупова, F.Wichern, D.Darr. Пищевая ценность дикорастущих плодов и ягод орехово-плодовых лесов Кыргыстана. Международная научно-практическая конференция, посвященная 90-летию ВНИИПП, 2019. DOI: DOI 10.30975/978-5-9909889-2-7-2019-1-1-231-236. https://istina.msu.ru/conferences/255765361/.
7. C.SMANALİYEVA, C.İSKAKOVA, C.ÖZBEKOVA, Ж.Осконбаева, D.Darr. Investigation of Physiochemical Characteristics of Wild Fruits and Berries from the Walnut-Fruit Forests of Southern Kyrgyzstan. Tropentag 2018 International Research on Food Security, Natural Resource Managem, 2018. DOI: https://www.tropentag.de/2018/proceedings/proceedings.pdf. https://www.tropentag.de/2018/proceedings/proceedings.pdf.
8. C.İSKAKOVA, A.DEYDİEV, C.SMANALİYEVA. Investigation of Rheological Behavior of Kyrgyz Traditional Beverages Bozo and Maksym during Storage Period. The Eurasian Agriculture and Natural Sciences Congress, 2017. DOI: https://www.researchgate.net/publication/328531834_Investigation_of_Rheological_. https://biskek.agrieurasia.com/TR/tum-duyurular/.

Kitaplar

1. C.SMANALİYEVA, C.İSKAKOVA, M.Musulmanova, A.Giertlova. Kyrgyzstan’s Food Composition Table / Кыргызстандын тамак-аш азыктарынын курамынын таблицасы. Полиграфбумресурсы. https://www.eurofir.org/1st-kyrgyz-food-composition-tables/.

Projeler

1. M.DOLAZ, C.İSKAKOVA, N.ŞAYKİEVA, K.KEMELOV, M.MOLDOBAYEV, N.Çelikçi. KIRGIZİSTAN’DA ÇORAP ÜRETEN TEKSTİL FABRİKALARININ ATIKLARINDAN SELÜLOZ TÜREVLERİNİN SENTEZİ, KARAKTERİZASYONU VE GIDA SEKTÖRÜNDE KULLANILMASI. KTMU-BAP-2020.FBE.05.

Patentler

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Tasarım

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